KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №201 Cake "Spark" → No. 201 → Consolidated recipe

Consolidated recipe №201 Cake "Spark"

Weight 1 kg.

No. 201
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 888.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 016 Sand (main)94.5 200.00 189.00 177.74 167.96 
3No. 104 Jelly50.0 150.00 75.00 133.30 66.65 
4Fruit filling74.0 140.00 103.60 124.42 92.07 
5No. 095 Blotting syrup50.0 140.00 70.00 124.42 62.21 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 8.89 8.35 
Total28.3 71.7 1000.00 717.00 888.70 637.20 
Output28.3 71.7 1000.00 717.00 637.20 
List of recipes
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 92.54 92.40 
3Flour, premium85.5 281.16 240.39 74.96 64.09 
4Potato starch80.0 69.42 55.54 18.51 14.81 
5Essence—  3.47 —   0.93 —   
Total37.6 62.4 1279.69 798.72 341.18 212.95 
Losses 6.1%48.72 12.99 
Output25.0 75.0 1000.00 750.00 266.61 199.96 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.41 6.49 
Baking/boiling 16.78%208.18 55.50 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.66 6.49 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 177.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 54.97 46.17 
3Granulated sugar99.85206.17 205.86 36.64 36.59 
4Melange27.0 72.16 19.48 12.83 3.46 
5Flour, premium (on the dust)85.5 41.24 35.26 7.33 6.27 
6Sign up
7Salt96.5 2.06 1.99 0.37 0.35 
8Ammonium carbonic (E503(i))—  0.52 —   0.092—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0920.046
Total16.2 83.8 1149.41 963.31 204.30 171.22 
Losses 1.9%18.31 3.25 
Output5.5 94.5 1000.00 945.00 177.74 167.96 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 1.94 1.63 
Baking/boiling 11.31%128.80 22.89 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 1.72 1.63 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 55.22 55.14 
3Starch syrup78.0 103.34 80.61 13.78 10.75 
4Agar (E406)85.0 10.34 8.79 1.38 1.17 
5Essence—  3.10 —   0.41 —   
6Sign up
7Food paint—  1.00 —   0.13 —   
Total50.0 50.0 1010.08 505.04 134.65 67.32 
Losses 1.0%5.04 0.67 
Output50.0 50.0 1000.00 500.00 133.30 66.65 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.67 0.34 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.67 0.34 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 63.84 63.74 
3Cognac or dessert wine—  47.95 —   5.97 —   
4Essence of rum—  1.92 —   0.24 —   
Total54.6 45.4 1127.32 512.30 140.26 63.74 
Losses 2.4%12.30 1.53 
Output50.0 50.0 1000.00 500.00 124.42 62.21 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.68 0.77 
Baking/boiling 9.11%101.49 12.63 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.53 0.77 
№047 Cream cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85287.10 286.67 15.31 15.29 
3water—  149.67 —   7.98 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.63 81.13 5.85 4.33 
5Vanilla powder99.855.13 5.12 0.27 0.27 
6Sign up
Total25.0 75.0 1019.39 764.54 54.36 40.77 
Losses 1.9%14.54 0.78 
Output25.0 75.0 1000.00 750.00 53.32 39.99 
Losses before baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.52 0.39 
Losses after baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 0.52 0.39 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.91 3.90 
3Flour, premium85.5 356.18 304.53 3.17 2.71 
4Potato starch80.0 87.95 70.36 0.78 0.63 
5Essence—  4.40 —   0.039—   
Total37.6 62.4 1621.13 1011.83 14.41 8.99 
Losses 7.1%71.83 0.64 
Output6.0 94.0 1000.00 940.00 8.89 8.35 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.51 0.32 
Baking/boiling 33.6%525.38 4.67 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.34 0.32 
Consolidated recipe, k=1.031676
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 888.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85267.46 267.06 275.93 275.52 
2Flour, premium85.5 177.07 151.39 182.67 156.19 
3Melange27.0 173.58 46.87 179.08 48.35 
4water—  141.65 —   146.14 —   
5Fruit filling74.0 124.42 92.07 128.36 94.99 
6Sign up84.0 79.83 67.05 82.35 69.18 
7Potato starch80.0 19.29 15.43 19.90 15.92 
8Starch syrup78.0 13.78 10.75 14.21 11.09 
9Cognac or dessert wine—  6.05 —   6.25 —   
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.85 4.33 6.03 4.46 
11Sign up—  1.75 —   1.80 —   
12Agar (E406)85.0 1.38 1.17 1.42 1.21 
13Salt96.5 0.37 0.35 0.38 0.36 
14Citric acid (E330)98.0 0.27 0.27 0.28 0.28 
15Vanilla powder99.850.27 0.27 0.28 0.28 
16Sign up—  0.24 —   0.25 —   
17Food paint—  0.13 —   0.14 —   
18Ammonium carbonic (E503(i))—  0.092—   0.10 —   
19Baking soda (E500(ii))50.0 0.0920.0460.10 0.048
Total1013.56 657.06 1045.67 677.87 
Total phase loss 3.0%19.86 
Other losses 3.1%20.81 
General losses 6.0%40.67 
Output71.7 888.70 637.20 888.70 637.20 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №201 Cake "Spark" contained in handbooks:

calculations, forms, documents: